Ingredients

• 1 bag frozen mixed seafood, thawed and pat dry
• 1 head butter lettuce, cut into bite-sized pieces
• juice from 2 limes
• 4 Tablespoons fish sauce
• 1 Tablespoon brown sugar
• 1 small Thai Bird Chili, minced (seeds removed for lesser heat, sissy)
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• 2 scallions, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup mint, chopped
• 1/2 cup cucumber, thinly sliced into half moons
• 1/ 2 cup cherry tomatoes, halved

Preparation

1. For the dressing, combine the lime juice, fish sauce, sugar, chiles and garlic in a small bowl. Whisk to the sugar dissolves. Set aside, along with the shallots, scallions and herbs.
2. Heat a grill or saute pan over medium-high. Toss the seafood with a tablespoon of extra-virgin olive oil and arrange on the grill in a single layer. Grill for 5 minutes, total.
3. Toss the grilled seafood with the lime dressing, and toss in the scallions, shallots and herbs. Add the tomatoes and cucumbers. Stir to combine.
4. Arrange on a bed of lettuce and you’re set.